if the dough is hard to work with, you should refrigerate it first before rolling it out for about an hour or so... it would be firm enough to be handled easily but soft enough to roll out. when the dough gets too soft to cut, pop it in the refrigerator again for another hour. it'll keep its shape. :)

Reviewed On: May 8, 2009

This recipe's great! i used it for our group project in garde manger class (cold kitchen and my groupmates totally loved it. Everyone asked for the recipe. i made a few alterations though... no italian bread crumbs? we just used plain bread crumbs and mixed 1/2 part italian seasoning. we also added a big pinch of salt and pepper. it totally brought out the flavor of the beef. And Instead of cooking it on the grill, we just seared it on a pan grill to get the beautiful grill marks then finished cooking the burgers in the oven for about 5-8min, it depends on your preferred doneness of the burger. instead of putting it on a bun, we wrapped it in tortilla wrap with lettuce, tomato slices and light mayo then put it on a hot dry pan to brown the tortilla and give it a nice crunch. :) awsome recipe! thanks a bunch.

Reviewed On: Jun. 15, 2008

great recipe. though i had to use different ingredients to season the chicken. i didn't use salt and pepper. i used Cajun seasoning and rubbed it outside and inside the chicken. i stuffed the butter/margarine inside the cavity like how it says in the recipe but instead of using onion powder, i stuffed onion wedges inside the chicken instead. i also aded crushed garlic cloves and about 2-3 sprigs of rosemary. if you're lazy to baste chicken, you can inject olive oil (or garlic infused olive oil) in the breast and the thigh to make it really really moist. it's such a no-brainer. thanks for the recipe.

Reviewed On: Dec. 20, 2007